The Complete Book of Cheese, page 178 by Robert Carlton Brown
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yellow inside; high-smelling. There is also a Brie de Melun.
Mentelto Italy Sharp; goat; from the Mentelto mountains
Merignac France Goat.
Merovingian Northeast France Semisoft; white; creamy; sharp; historic since the time of the Merovingian kings.
Mersem France Lightly cooked.
Mesitra Crimea Eaten when fresh and unsalted; also when ripened. Soft, ewe's milk.
Mesost Sweden Whey; sweetish.
Metton Franche-Comté, France Season October to June.
Meuse France Soft; piquant; aromatic.
Midget Salami Provolone U.S.A. This goes Baby Goudas and Edams one better by being a sort of sausage, too.
Mignot Calvados, France White, No. I: Soft; fresh; in small cubes or cylinders; in season only in summer, April to September.
Passe, No. II: Soft but ripened, and in the same forms, but only seasonal in winter, October to March. Similar to Pont l'Evêque and popular for more than a century. It goes specially well with Calvados cider, fresh, hard or distilled.
Migras
Name given to spring Brie--midway between fat winter Gras and thin summer Maigre.
Milano, Stracchino di Milano, Fresco, Quardo Italy
Similar to Bel Paese. Yellow, with thin rind. 1-1/2 to 2-3/4 inches thick, 3 to 6-1/2 pounds.
Milk Mud see Schlickermilch.
Millefiori Milan, Italy
A Thousand Flowers--as highly scented as its sentimental name. Yet no cheeses are so freshly fragrant as these flowery Alpine ones.
Milltown Bar U.S.A.
Robust texture and flavor reminiscent of free-lunch and old-time bars.
Milk cheeses
Milks that make cheese around the world:
Ass Buffalo Camel Chamois Elephant Goat Human (see Mother's milk) Llama Mare Reindeer Sea cow (Amazonian legend) Sheep Whale (legendary; see Whale Cheese) Yak Zebra Zebu
U.S. pure food laws prohibi